pastaoniontomato
Vegan Caramelized Onion and Chilli Oil Pasta
A rich vegan pasta with slowly caramelised onions, garlic, chilli crunch, sun-dried tomatoes and herbs in a creamy coconut sauce.
From YouTube · Dec 6, 2025
A rich vegan pasta with slowly caramelised onions, garlic, chilli crunch, sun-dried tomatoes and herbs in a creamy coconut sauce.
15 min
Prep time
55 min
Cook time
1 hr 10 min
Total time
4
Yield
Ingredients
23 ingredients- 2 tbsp olive oil
- 2 tbsp vegan butter
- 5 yellow onions, thinly and evenly sliced
- ½ tsp salt, plus more to taste
- 1 bulb garlic, approximately 8–10 cloves, minced
- 340 g dried spaghetti
- 120 ml reserved pasta cooking water, as needed
- 50 g sun-dried tomatoes in oil, chopped
- 2 tbsp chilli crunch oil, plus more for serving
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried parsley
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- ¼ tsp dried marjoram
- ¼ tsp dried sage
- ¼ tsp garlic powder
- Ground black pepper, to taste
- 2 tbsp low-sodium soy sauce
- 1 tbsp balsamic vinegar
- 380 g full-fat canned coconut milk
- 25–50 g vegan Parmesan, plus more for serving
- Fresh parsley, chopped, for serving
Method
9 steps- Heat the olive oil and vegan butter in a large, high-sided frying pan over medium-low heat.
- Add the sliced onions and ½ teaspoon salt. Stir until coated, then cook for 35–40 minutes, stirring every 4–5 minutes, until deeply softened and caramelised. Reduce the heat or add a splash of water or vegetable stock if they begin to catch.
- When the onions are nearly ready, cook the spaghetti according to the packet instructions until al dente. Reserve approximately 120 ml pasta water before draining.
- Add the minced garlic, sun-dried tomatoes and 2 tablespoons chilli crunch oil to the caramelised onions.
- Stir in the oregano, basil, dried parsley, thyme, rosemary, marjoram, sage and garlic powder. Season with black pepper and additional salt if needed.
- Add the soy sauce and balsamic vinegar. Stir well, scraping the caramelised residue from the bottom of the pan.
- Pour in the coconut milk and simmer for 3–4 minutes.
- Add the drained spaghetti and 25 g vegan Parmesan. Toss until thoroughly coated, adding reserved pasta water a few tablespoons at a time if the sauce needs loosening.
- Serve topped with additional vegan Parmesan, chilli crunch oil and fresh parsley if desired.
Additional tips
- Contains soya and may contain wheat, gluten and sesame depending on the pasta, soy sauce, vegan Parmesan and chilli-crunch brands used. Coconut milk is included. Check all packaged-product labels if cooking for someone with allergies.
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